Ingredients

1 1/2 C. sliced carrots
1 C. chopped onion
1 red onion
7 tomatoes
3 C. courgette
1 bell pepper
1 1/2 C. white wine
2 Tbsp. basil
3 cloves garlic
1 pinch salt
1 pinch pepper
1 pinch sugar
1 Tbsp. flour
1 Tbsp. parsley
6 ounces. tomato paste
1/2 C. parmesan
1 C. light cream 1 1/2 pound shell pasta

Cooking Instructions

Chop the red onion, slice the tomatoes and courgette Saute; carrots, onions, parsley, basil, garlic for about 15 minutes. Cover and simmer for 15 more minutes. Add tomatoes, courgette, bell pepper, wine, salt, pepper, sugar. Simmer 45 minutes. In separate pan, melt 1 Tbls.. Butter, add flour. Cook roux over very low heat, whisk in heated cream. Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with parmesan. Toss mixture with cooked pasta.
 
 
"Blessed are those who hunger and thirst for righteousness, for they shall be satisfied." (Matthew 5:6)